Adam Harper joined us in October 2018 after honing his craft at the Michelin-starred Fischer’s, the nationally-renowned The French under Simon Rogan, and taking the reins at Rowley’s.
During his first year at the helm of The Cavendish, Adam was placed as national finalist in the prestigious Roux Scholarship. He also influenced the hotel’s rise to four AA red star status, as well as elevating The Gallery to three AA rosettes. Adam’s success at The Cavendish led to his promotion to Executive Chef for the entire group, where he helps to carefully curate menus for all our hotels and inns using seasonal, locally sourced produce.
Adams passion for food sustainability is brought to the fore when creating his menus. Over the years he has forged strong partnerships with the gardeners and farmers at Chatsworth, as well as local artisan suppliers. The majority of these businesses are based within a five-mile radius of The Cavendish Hotel, such as Bakewell’s Brock and Moreton renowned for their cold pressed rapeseed oil, and Beeley Hilltop Farm known for supplying rich milk from their Jersey cows.
His vision is reflected in the perfectly pared-back dishes he creates which celebrate the seasons and allow ingredients to speak for themselves.